Preparation

Pulut panggang represents Malaysian breakfast ingenuity: leftover rice transformed into something special through spice, smoke, and clever packaging. These grilled rice parcels are traditionally sold by street vendors, their banana leaf wrappers charring slightly over charcoal, releasing an intoxicating aroma.

The contrast of textures—crispy exterior giving way to soft, sticky rice and a spicy-sweet sambal filling—makes these parcels utterly addictive. They're proof that breakfast doesn't need to be mild or sweet to be satisfying.

Preparation

1. Drain soaked glutinous rice and steam with pandan leaves for 25 minutes until tender.
2. While still hot, mix the steamed rice with coconut milk and salt until well combined. Set aside to cool slightly.
3. For the filling, fry shallots and garlic in a little oil until fragrant.
4. Add blended dried shrimp and cook for 3 minutes.
5. Stir in chili paste, tamarind paste, palm sugar, and toasted coconut.
6. Cook for 5 minutes until the mixture is dry and aromatic. Cool completely.
7. Soften banana leaf squares by passing them briefly over an open flame or dipping in hot water.
8. Take about 3 tablespoons of rice mixture and flatten it on a banana leaf square.
9. Place a tablespoon of filling in the center.
10. Fold the leaf to enclose the rice completely around the filling, forming a rectangular parcel.
11. Secure with toothpicks.
12. Grill the parcels over medium heat or in a grill pan for 3-4 minutes per side until the banana leaves are slightly charred and the rice is heated through.
13. Serve hot, allowing diners to unwrap their own parcels.